Month: April 2018

Tried out this site and I absolutely loooooove it and had to share it! So I decided to do my first ever unboxing and share all the great stuff I got! Bye bye trips to the store to get one thing (which usually leads to multiple things I didn’t need), and hello to having what I need shipped to my doorstep. Check this place out! It is awesome sauce!

This recipe is so delicious I can’t even explain it! It is healthy, filling, and of course vegan. But to all lovers of food, vegan or not, you will want to cook this recipe time and again! It may look complex, but it is super easy to make. Inspired by emeals, this is now a favorite in our house! To make this delicious meal you will need:

1 eggplant

olive oil (you will use 1tbs for the eggplant and 1tbs for the quinoa)

1 C of quinoa ( I used red)

1 can of garbanzo beans

1/2 of a large cucumber

1 can of fire roasted tomatoes

3 tbsp of parsley (fresh or dried)

2 chopped green onions

2 tbsp of fresh lemon juice

Bottle of vegan dressing to drizzle (I used Annie’s Goddess dressing)

Preheat your oven to 425 degrees and cut your eggplant in half lengthwise. Place cut side faced up on a pan and brush 1 tbsp of olive oil on each half of the eggplant. While you are waiting for the oven to preheat, put two cups of water and the 1 cup of quinoa in a pot. Pop the eggplant in the oven, wait for your quinoa to boil and when it does, turn it down to a simmer and cover. Both the eggplant and the quinoa should take about 20 minutes (just check to see if they are both tender every 10 minutes or so). While that is cooking, chop your green onions, and your cucumbers into half moons. Drain your fire roasted tomatoes, and drain and rinse your garbanzo beans. When the quinoa is done, add your onion, cucumbers, garbanzo beans, tomatoes, 1 tablespoon of olive oil, parsley, and your two tablespoons of lemon juice and stir. I also added a little salt and pepper. Plate your eggplant and spoon on the quinoa mixture and then drizzle with dressing and enjoy! Remember this recipe is for 2 people, so double if you are making for more (although if your eggplant is big enough you could half each side).